If you are like me, you are always on the look-out for simple weeknight recipes.
Bonus for easy.
Bonus for meatless.
Bonus for warm and cozy for a freezing December night.
This baked potato soup gets full points. I originally found the recipe via Remodelaholic and it was so yummy I had to share. I especially love that is a cheesier version than I’m used to. Plus it doesn’t require cooking bacon, which is good for those with a bacon aversion.
Easy baked potato soup
2 large baking potatoes (or 4 medium to small)
Bake potatoes in the oven or microwave until they are soft when you pierce them with another fork. Scrape out the insides and place in a bowl. Reserve until called for!
In a large saucepan, over medium heat saute green onions and butter.
While the green onions are cooking, in a separate bowl combine flour, dill, salt and pepper.
When the onions have sauteed and are nice and soft, add the flour mixture and stir until combined. Then, while whisking add milk.
Continue stirring until it is thickened and bubbling. Continue to cook one more minute (keep stirring to avoid scalding). Then add cheddar cheese, sour cream and reserved baked potato insides from above.
Allow cheese to melt. Serve hot. Garnish with shredded cheddar, chopped green onions and sour cream.
I’m totally getting bread bowls at Panera to eat the leftovers tomorrow. Yummy!
Do you have a favorite soup recipe?
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